Red curry shrimp from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on April 19, 2020

    I often consider giving this book away because I have had it for years and it's on the shelf with books I rarely use. Every once in a while I pull it out and make something delicious and remember that this book is a keeper! This shrimp curry was really good. I used small frozen shrimp. Like others, I cooked the onions and peppers longer so they browned a bit to add flavor. I used the suggested amount of curry paste and lime. It was perfect for my kids; my husband and I added sriracha to our portions to increase the spice. We ate it with rice and Chinese broccoli.

  • stockholm28 on March 15, 2014

    Very good. To cut the calories a bit, I used half the amount of oil and light coconut milk. I'm sure it would have been better with full-fat, but it was still very tasty.

  • Delys77 on May 27, 2013

    Pg. 386 I quite liked this, but I would suggest doubling or tripling the amount of curry paste as it is too tame with the 2 tsp suggested. I also cooked the onions before the peppers, and cooked them for much longer than suggested so that they would caramelize a little. Went with 16/20 count shrimp and they were fine in terms of size. Go easy on the lime as a put the juice of a whole lime and it might have been a touch too much.

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